From pizza and porceddu to tiramisù and tortellini, Italy is a map of mouthwatering flavors. Here's a route to devouring some of the very best dishes the country has to offer.
Solo diners should avoid ordering this dish, unless they're: A) really hungry; and B) massively into fish. Brodetto is a fish soup of gigantic proportions. It's served as a single main course but usually takes two people to finish.
Many towns in the Emilia Romagna region claim to be the originators of this staple dish, but there's staunch rivalry between three: Modena, Bologna and Castelfranco Emilia, a small town halfway between them.Yes, we know that"genuine" gelato places run by identikit guys with beards, plaid shirts and tattoos just opened in your neighborhood. And we know it's good.
It can be savored on its own or together with a brioche bun like Sicilians do. Bun pieces are used to scoop the gelato, which can also be spread inside like a peanut butter sandwich.No, stay with us! This isn't the gelatinous reconstituted fish of Scandinavian nightmares, this is a far more delicious proposition.
The criteria for selection is strict. Only the best variety are chosen. They're 15 centimeters wide, twice the normal size, and grow on the uppermost part of the plant that's absorbed the most sunlight. Local carnaroli or arborio rice is cooked with veal broth, butter, Grana Padana cheese and sometimes bone marrow. The secret to making a great risotto alla Milanese lies in giving the rice time to absorb the flavors.
Preparing it is a spectacle and the secret to making a great crunchy porceddu lies in skillful rotation of the gigantic skewer so that the outer skin is crispy but not burned while the meat remains tender.Amatriciana sauce was born in the town of Amatrice, a town in Italy's central Lazio region, when a local recipe was adapted after tomatoes were brought here following the discovery of America.
Tiramisù is concocted of layers of Savoiardi ladyfinger biscuits dipped one by one in a whipped mixture of mascarpone cream cheese and a fine blend of different coffee powders. Chocolate powder is also sometimes added but purists like to stick to just coffee.
It's a seafood pasta recipe hailing back to the ancient fishing traditions when families living along the coast ate their evening pasta with the fresh daily catch.
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